Clever folds in the dough hide pockets of cinnamon and sugar in these simple, lightly sweet scones from One Bowl Baking. Top with your favorite jam, clotted cream, or nothing at all.
Tips: As is recommended in the book, using a pastry cutter with heavy-duty blades makes cutting the butter into the flour much easier. Hand-held pastry cutters can be purchased at a kitchen supply store, or in a well-stocked kitchen aisle of your local grocery store.
Tweaks: Since cinnamon is the star ingredient of these scones (followed closely by butter), make sure both are as fresh as can be. Vietnamese cinnamon, or Saigon cinnamon, is sweet and spicy, and due to its high oil content, permeates strongly through your baked goods. Look for it next to regular cinnamon in the spice aisle. Or, buy it online.
Excerpted from One Bowl Baking by Yvonne Ruperti. Copyright © 2013.
- Yield:makes 6 4-inch scones
- Active time: 15 minutes
- Total time:40 minutes
- Scone Batter
- 1 3/4 cups (8 3/4 ounces or 235 grams) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup (60 mL) half-and-half, cold
- 1 large egg
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon granulated sugar to sprinkle on top
Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
To make the batter: In a large bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the half-and-half and egg until combined.
To make the filling: Roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half. Roll the dough out again into an 8 x 6-inch rectangle. Sprinkle the remaining tablespoon of sugar and teaspoon of cinnamon over half of the rectangle, then fold in half.
Pat the dough into a 6-inch circle and cut into 6 wedges.
Evenly space the wedges on the pan, sprinkle with sugar, and bake until golden and just firm, 15 to 17 minutes.
Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.